CUORE DEL VESUVIO CARPACCIO WITH NAZ HASSAN

When head chef Naz Hassan was developing the menu at Lupa, he knew he wanted a tomato dish that could evolve with the seasons.

Rather than building the recipe around a single variety, he built it around flavour, adapting it throughout the year with whichever tomatoes are at their best. In summer, that means Cuore del Vesuvio from Campania. In the colder months, Iberiko Winter Tomatoes from Almerìa.

Uncomplicated in method and generous in flavour, the recipe brings together lemon zest, sweet onion, capers, grey salt, extra virgin olive oil and crisp focaccia breadcrumbs.

"It's a vegetarian dish we always wanted to have on the menu," Naz explains, "and working with Natoora gives us access to some of the best tomatoes in the world."

“The quality of the Cuore del Vesuvio is incredible," he adds. "The minerality, the amount of acidity and the sweetness they develop as they mature are the key things we look for."

For Naz, flavour is only part of what makes this tomato special.

"The difference between an average tomato and a really good tomato is the whole experience: the flavour, the aroma, the taste, the texture."

Rather than overwhelming those qualities, the carpaccio is designed to amplify them. Fragrant lemon zest lifts the tomato's natural perfume, grey salt sharpens its sweetness, while a generous glug of Senia extra virgin olive oil adds richness without masking the fruit. Finally, buttery breadcrumbs made from yesterday's focaccia bring crunch and ensure every loaf is used to its fullest.

CUORE DEL VESUVIO CARPACCIO

INGREDIENTS

100g Cuore del Vesuvio Tomatoes
Grey salt, to taste
30g Breme Onion
20ml vegetable oil
2-4g capers
12g butter
25g breadcrumbs
1 Leafy Unwaxed Lemon, zested and juiced
30ml extra virgin olive oil
Drizzle of honey, optional

METHOD

1. Thinly slice one Cuore del Vesuvio Tomato and season with salt.
2. Thinly slice the onion petals and place them in ice water to crisp them up.
3. Heat 20ml of olive oil in a hot pan and fry the capers until crisp. Then, transfer to kitchen paper to drain any excess oil.
4. Melt the butter in a pan and continue cooking until browned and nutty.
5. Add the breadcrumbs and a pinch of salt, stirring until golden and crisp. Set aside.
6. To plate, arrange the thinly sliced tomato and crisp onion petals across the base of the plate.
7. Scatter over the toasted breadcrumbs, followed by the crispy capers.
8. Zest half a lemon over the salad, then cut the lemon in half and squeeze the juice over the top.
9. Finish with 30ml of olive oil and a few flakes of salt to taste. If the tomatoes aren't quite at peak ripeness, add a small drizzle of honey to bring out their natural sweetness.
10. Serve straight away and enjoy.